There are many ways you can support the podcast. Become a supporter (and get many benefits!) here, write us a review on Apple Podcasts, leave us a donation here, fill in our listener survey and if you want to move your ancestral journey forward consider these products and courses that we have personally used and love. Many of them contain great discounts, and, with every one, you’ll be helping us to continue bringing the podcast to you!
Organ Supplements
Skill-up!
- Alison's course: Rye Sourdough Bread: Mastering The Basics - 10% discount automatically applied
- Alison's course: Sowans: The Scottish Oat Ferment - 10% discount automatically applied
- Alison's free course: 10 Tips for Creating & Maintaining a Sourdough Starter
- Get 10% off any course at The Fermentation School by entering code AKP at checkout
Flours, Grains & Milling
Support us as you make incredible bread!
- Grand Teton are our go-to in the US for regeneratively-farmed, organic flours and berries
- The Ancestral Kitchen Podcast Guide to Milling Your Own Flour
- Stone mills made by Mockmill
Bakeware
Alison loves using Emile Henry ceramic bakeware. It's made in France with local clay, guaranteed for 10 years and is incredibly beautiful. Support the podcast with your purchase in the US.
Bokashi
Ferment your kitchen waste and make free biologically-active compost for your garden! Check out episode #45 for all the details.
- Get 10% off bokashi bins & equipment in the US from Teraganix, click & enter code AKP at the checkout
- Get 10% off bokashi bins & equipment in the UK from Wiggly Wigglers
Bookshops
We love books and we love local bookshops. To support your local bookshop and the podcast, get the books we talk about at our very own 'local' online store!
Essential Oils & Home Care Products
We both love using Young Living’s clean, ethically-farmed essential oils and their cleaning products! You can purchase Young Living products through Andrea’s affiliate here:
Collagen
Great Lakes make our favourite collagen supplements. You can stir into your morning coffee (or, if you're Alison, into your porridge!).